Three Bean Pumpkin Quinoa Chili

Three Bean Pumpkin Quinoa Chili

It’s winter, which means it’s cold, everyone is sick and it’s time for some hearty chili. It’s really hard to screw up chili, you just need to throw a bunch of ingredients in a big pot, put some spice on it and let it cook for a bit and ta da! Chili. I’ve been making chili for so many eons that I rarely experiment with variations but today I felt inspired! I wanted something super robust and chock-full of nutrition so I incorporated pumpkin and quinoa into my basic recipe. The results are mouth-watering. Enjoy!

Three Bean Pumpkin Quinoa Chili 

2 tbsp olive oil

1 large onion, diced

1 1/2 tsp kosher salt

1 yellow or orange bell pepper, diced

1 carrot, diced

4 cloves of garlic, minced

2 jalapeño peppers, minced

1 12oz pumpkin beer

1 tbsp chipotle pepper powder

1 tbsp cayenne pepper

1 tbsp cumin

2 bay leaves

3 cups vegetable broth

1 15oz can pumpkin puree

1 280z can crushed tomatoes

3 15oz cans of beans (I used 1 kidney, 1 pinto, 1 northern)

3/4 cup uncooked quinoa

1 cup frozen corn

Organic Provisions

Organic Provisions

Instructions

1) Warm olive oil in a large soup pot or dutch oven. Add onions and kosher salt. Sauté for 3-5 minutes then add bell pepper and carrot. Sauté until fragrant.

2) Add garlic and jalapeño pepper and sauté for 2-3 minutes.

3) Add pumpkin beer and mix well. Cook down for 3-5 minutes. Add spices (chipotle powder, cayenne, cumin).

4) Add remaining ingredients except quinoa and corn. Cook at medium to medium high for 30 minutes then bring back to a boil and add quinoa. Cook until quinoa is cooked through then add frozen corn and cook for an additional 10-15 minutes.

5) Cook longer if too thin, add more liquid if too thick. Remove bay leaves and serve.

Prep Time: 20 minutes

Cook Time: 1-1.5 hours

Servings: 6-8 bowls